Bulgogi Hotpot Recipe

Prepare marinade

In a mixing bowl combine 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1 tablespoon mirin, 1 teaspoon sesame oil, 1/4 cup grated Asian pear (or apple), 1 teaspoon minced garlic, 1/2 teaspoon grated ginger, 1/2 teaspoon gochujang (optional), 1/4 teaspoon black pepper and 2 tablespoons thinly sliced white part of green onions. Whisk until sugar is dissolved.

Add 1 lb thinly sliced beef to the marinade and toss thoroughly so every slice is coated. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours for deeper flavor. If refrigerating, remove 15 minutes before cooking to take the chill off.

Soak kombu and dried mushrooms

Place 3-inch piece of kombu and 3 dried shiitake mushrooms in 6 cups beef or chicken stock. Let sit for 20 minutes to hydrate and infuse, or longer in the fridge if preparing ahead.

Heat and season

After soaking, bring the stock, kombu and mushrooms to a gentle simmer in a large wide pot over medium heat. Remove kombu just before the broth reaches a simmer to avoid bitterness. Leave mushrooms in to continue flavoring the broth. Add 2 tablespoons soy sauce, 1 teaspoon doenjang, 1/2 teaspoon sugar, 1/2 teaspoon salt and 1/2 teaspoon gochugaru (optional). Stir until paste dissolves. Taste and adjust seasoning — the broth should be savory with a touch of sweetness and mild umami heat.

Prepare vegetables: slice napa cabbage into 1-inch strips, trim and slice shiitake mushrooms (if using extra fresh), trim enoki mushrooms and separate into small clusters, julienne 1/2 cup carrot, thinly slice 1/2 cup onion, cut 8 oz firm tofu into 1-inch cubes, chop 3 green onions into 2-inch pieces, rinse 1 cup bean sprouts if using, and soak glass noodles (dangmyeon) in warm water for 5–10 minutes if packaged dry.

When broth is simmering, add hardier vegetables first: napa cabbage, sliced shiitake, carrot, and onion. Simmer 4–6 minutes until they begin to soften.

Add tofu cubes, enoki mushrooms, and bean sprouts, and continue simmering 2–3 minutes.

Add glass noodles (or udon) and simmer according to package time (generally 3–5 minutes) until tender and translucent. Stir gently to avoid breaking noodles.

Bring broth to a gentle boil. Add marinated beef in small, separated portions — do not pile slices on top of each other — so they cook evenly. Thin beef slices will cook quickly (30–60 seconds per side). Stir gently to separate slices and incorporate juices into the broth.

As you add beef, skim any excess foam or scum from the surface with a spoon to keep the broth clear. Continue adding beef in batches until all is cooked and distributed throughout the pot.

Once all ingredients are cooked, turn the heat to low. Stir in 1 teaspoon sesame oil and scatter 2 tablespoons sliced green onions and 1 teaspoon toasted sesame seeds over the top.

Serve directly from the hotpot at the table, ladling broth, vegetables, noodles and beef into individual bowls. Offer kimchi and lime/lemon wedges on the side. Adjust salt or soy sauce at the table if needed.

Leftovers: cool to room temperature, remove large solids to a separate container if desired, store broth and solids in airtight containers in the refrigerator up to 3 days. Reheat gently on the stove before serving.